2. Coordinate with all departments, organize and guide the kitchen work, and cook dishes for important guests and banquets.
3. Be responsible for determining the name, main ingredients, ingredients, seasoning amount, cooking method, cost and sales price of Chinese kitchen dishes.
4, supervise, check and coordinate the work of each class, responsible for their assessment, and rewards and punishments according to work performance.
5, according to the chef's business ability and technical characteristics, decide the personnel arrangement and transfer of each position.
6, start the chef to dig traditional dishes, study new varieties, according to the season, according to the market supply situation, appropriately change the zero point, banquet menu.
7, according to the characteristics of each class work arrangement, check the attendance of employees.
8. Responsible for organizing chefs to take regular technical classes, and organizing chefs' business training and assessment.
9. Be responsible for drawing up the purchasing plan of food raw materials, tableware and other products, and report it to the manager for approval.
10, implement the food hygiene law, prevent food poisoning accidents, be responsible for handling customers' complaints about dishes, ensure product quality, and ensure that the quantity, color, taste and shape of dishes conform to specifications and standards.
1 1. Summarize the operation of dishes regularly, and put forward new requirements and measures to ensure the continuous improvement of service quality and meet all the requirements of guests.
12, check and supervise the correct use and scientific management of all kitchen equipment, materials and tools.